Whenever I am working from home on Fridays (which is pretty much weekly) I make Challah for Shabbat dinner. I have tried and adjusted many recipes, and this is the version I like best. Most recipes make 2 loaves (because it’s traditional to have 2 loaves for Shabbat) but I created a recipe that makes one loaf, which is usually plenty. To mix it up, you can add raisins, craisins, nuts, fruit, chocolate chips, etc. I learned to do the 6-piece braid on youtube via this link (I think about 100 of those views are mine). You can sprinkle sesame seeds, poppy seeds, crushed nuts, sea salt…whatever you like on top. Whatever you don’t finish makes for great french toast the next morning. Shabbat Shalom!
Guacamole Deviled Eggs
Using avocado as a base makes these deviled eggs a little healthier and (I think) a lot tastier. Terrific party food!
Cauliflower Gratin
Use 1 large head of cauliflower for the recipe above. Using cauliflower instead of potatoes in a gratin is a little lighter and just as tasty. You can use any cheese you have on hand (gruyere, parmesan, sharp white cheddar, jack…). The nutmeg adds a cozy wintery feeling. This is great as a main course or side dish!
Romanesco Broccoli
More like cauliflower than broccoli, Romanesco Broccoli is a beautiful vegetable. Really, just a stunner! You can often find it at the farmers market in the fall.
Persimmon Salad
Persimmon salad with cilantro, red onion and pom seeds. I made this for Thanksgiving and added big avocado chunks which was great as well. A lovely fall salad!
*Please remember to buy Fuyu persimmons. They are the squat, donut looking ones. The other more oblong persimmons leave a weird pasty, chalky taste in your mouth that is no fun. This dish works best when the persimmons are orange but relatively hard (not super ripe).
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Find this recipe in The Forest Feast cookbook
